British Rhubarb Crumble

Ingredients

• 1.25 lb rhubarb, trimmed
• ½ cup sugar, divided
• 1 cup rolled oats
• 6 tablespoons butter, cold
• ½ cup all-purpose flour
• ¼ teaspoon salt

Instructions

1. 1

   Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Rinse the rhubarb under cold water, then place each stalk on the cutting board and slice straight down crosswise into 1-inch-long pieces, working from one end to the other, until you have about 5 cups of pieces.

3. 3

   Pour the rhubarb pieces into a 9-by-13-inch baking dish, then sprinkle 2 tablespoons of sugar over the rhubarb and stir gently with a large spoon until the sugar coats the pieces.

4. 4

   Pour the oats, flour, remaining 6 tablespoons of sugar, and salt into a large bowl and stir with a wooden spoon until they are evenly mixed.

5. 5

   Cut the cold butter into small cubes about the size of peas, then add them to the oat mixture.

6. 6

   Rub the butter cubes between your fingers and thumbs, breaking them into the oats and flour, until the mixture looks like wet sand with no large lumps remaining, about 1 minute.

7. 7

   Spread the crumble mixture in an even layer over the rhubarb, using the back of a spoon to press it gently but not pack it down.

8. 8

   Place the baking dish in the oven and bake until the crumble topping is the color of warm honey with the edges just beginning to look darker, about 15 minutes.

9. 9

   Remove the baking dish from the oven using oven mitts and place it on the stovetop or a heat-safe surface to cool for 5 minutes before serving.

Tools you’ll need

• oven
• 9-by-13-inch baking dish
• large bowl
• wooden spoon
• oven mitts
• cutting board
• chef's knife

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